Paris — Baker Christian Vabret is squeezing down gently on a baguette in order to make it “sing.”
As he presses down, the crust is collapsing in on itself to produce a staticky, crackling sound.”
You can tell a good baguette by the way it sings,” he says.“
Le pain qui chante,” or bread that sings, is an expression among French bakers, and is one of the hallmarks of a well-baked baguette, Vabret says.
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